Grilled Flank Steak & Chimichurri Sauce

I arrived home less than 48 hours ago and I'm already cooking like I never even left. I missed my kitchen. I missed my outdoor kitchen. I missed my knives, and my cutting boards, and my fully stocked cabinets. Well...the cabinets aren't fully stocked yet because I've been too busy to do a big shop, but I'm dreaming of them being well stocked. I think I will do the shopping tomorrow.

My vacation diet consisted of a TON of fish, so the first thing I wanted to cook when I got home was beef. I'm not talking about some tiny little steak either. I cooked an entire flank steak. Unfortunately, my family is a bit lame when it comes to eating meat how it should be (very rare), so I had to suffer. Since I'm the only one who eats the meat rare, I decided I would be nice and crucify the beef for them. My biggest tip for this recipe (I've made it 100s of times this way) is to cook the beef to rare or medium rare. Anything else you might as well buy a cheaper cut of meat.

We ate the entire meal with our fingers. We mopped up the amazing chimichurri with thin slices of beef. We used bread to soak up what was left on our plates. There was absolutely nothing left.

Grilled Flank Steak & Chimichurri Sauce

2-3lb flank steak

Marinade:

1 bunch green onion

1T ground cumin

12oz light beer

1/4c worcestershire sauce

1. Marinade the beef overnight.

2. Remove from marinade and grill over medium heat until it's cooked to your taste.

3. Let rest for at least 5 mintues before slicing into thin pieces

4. Serve with chimichurri.

Chimichurri:

1 bunch parsley

1/2T sambal

3 garlic cloves

1T red wine vinegar

1/3c olive oil

tt S&P

1. Dump all the ingredients into a blender or food processor and blitz.

2. Serve on the side or on top of thinly sliced beef.

We had this with homemade red onion rings, and crusty bread to soak up the extra chimichurri. If you have any of the sauce left it will only get better as it sits, and should be good for up to 1 week.

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